Ammanford Artichoke And Sun-dried Tomato Pasta
This Ammanford Artichoke and Sun-Dried Tomato Pasta is a delightful dish that brings together the flavors of Carmarthenshire cuisine. The combination of artichokes and sun-dried tomatoes creates a rich and savory sauce that pairs perfectly with pasta.
Ingredients
- 8 oz (225g) pasta
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1/2 cup (75g) sun-dried tomatoes, chopped
- 3 cloves garlic, minced
- 1/4 cup (60ml) olive oil
- 1/2 cup (50g) grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Add the chopped artichoke hearts and sun-dried tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally.
- Add the cooked pasta to the skillet and toss to combine with the artichoke and sun-dried tomato mixture.
- Sprinkle the grated Parmesan cheese over the pasta and toss to coat. Season with salt and pepper to taste.
- Serve the Ammanford Artichoke and Sun-Dried Tomato Pasta hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 20 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Skillet Colander Grater
Tools
Pasta server Tongs
Serving suggestions
Serve the Ammanford Artichoke and Sun-Dried Tomato Pasta with a side of garlic bread and a fresh green salad.
Tips & tricks
For a vegan version, simply omit the Parmesan cheese or use a vegan alternative.
Cost
$12